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Zucchini Harvest Salad
4 cups of thinly sliced zucchini
1 cup of sliced celery
1/2 cup of sliced fresh mushrooms
1/2 cup of sliced ripe olives
1/4 cup of chopped green pepper
1/4 cup of chopped sweet red pepper
1 cup of mild or med. picante sauce or salsa
1/2 cup of vinegar
3 tablespoons of olive oil
3 tablespoons of sugar
1/2 teaspoon of oregano
1 garlic clove, minced
Lettuce leaves |
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In a large mixing bowl, combine first six ingredients, toss to mix. In a small bowl or jar, combine all remaining ingredients except lettuce and shake or mix well. Pour over vegetables. Cover and chill several hours or overnight. Serve in a large salad bowl lined with lettuce or in individual lettuce "cups". Yield: 8 servings.
I'm always looking for new recipes for this versatile vegetable. Zucchini is so abundant this time of year, and it tastes so good! It's easy to prepare, stores well and is colorful.
This salad goes well with pork and chicken.
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